Saturday, March 12, 2011

Oven-roasted beet wedges with rutabaga

Beets roasted in the oven together with other root vegetables provide comfort food that is full of the goodness of betaines and other phytonutrients. You might like to eat these vegetables with commercial soured cream, kefir or yoghurt to provide the calcium needed by the magnesium in the beet roots to support healthy muscles.

The creamy, smooth texture of the Hawaiian purple yam contrasts beautifully with the firm texture of the beet wedges and the caramelized rutabaga and carrot.

Oven-roasted beet root wedges, rutabaga,
carrot, purple yam and potatoes


                                                                                 Yield: 4 - 6 servings
Set oven to 425℉  (220℃)

Ingredients:

1 beet root, 7.5 cm. (3 in.) in diameter, cut into wedges
¼ rutabaga, peeled, chopped
3 small white potatoes
3 small red potatoes
3 small purple potatoes
1 carrot, chopped
1 small Hawaiian purple yam
4 garlic cloves, peeled and halved
¼ red onion, peeled, chopped
2 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper

Beets, rutabaga and other root vegetables

Preparation:
1. Thoroughly wash all root vegetables under running water to remove sand and soil. Peel the beet, rutabaga and Hawaiian purple yam. 

2. Slice beet into 12 wedges. Place a 2-quart Dutch oven or similar lidded, oven-proof dish.

3. Cut rutabaga, purple yam and carrot into chunks, approximately 1.5 cm. (1/2 in.) thick. Add to the beet wedges.

4. Add small potatoes whole. 

5. Peel garlic cloves, slice each in half, and add to vegetables. Peel ¼ red onion, slice into chunks and add to root vegetables.

6. Dribble olive oil over vegetables. Stir to coat them. Grind sea salt and pepper over the mixture. Cover. 

Beet wedges and other root vegetables plus red onion and garlic

7. Place in oven at 425℉ ( 220℃) for 45 minutes. 

After 30 minutes, test the beets for done-ness by penetrating with an ordinary table fork. Roast uncovered until finish roasting to increase caramelize. When a fork will easily penetrate to the centre of a beet wedge, turn off the heat and remove the vegetables from oven.

8. These roasted root vegetables are delicious with any type of meat or poultry.

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